It has been a lovely weekend with what feels like our first bit of sun in ages.
We ploughed on with some DIY yesterday and rewarded ourselves with an Indian takeaway and a good film…my perfect Saturday night in!
Today, we had various appointments but I am now sat down with my first hot-cross buns of the year and a cup of tea, half watching the football and half meal-planning the week ahead starting with my first ever potato dauphinoise I am going to attempt to accompany our roast lamb dinner tonight…bring on the cream!
Today’s recipe is one I made earlier this week for a school cake sale, although I ended up buying back a couple of slices for myself because it was so tasty! By stirring the chocolate pieces into the warm mixture right at the end it just starts to melt meaning the whole things tastes chocolatey but there are also lovely chocolate chunks to enjoy with each bite – perfect!
150g of unsalted butter or margarine
150g of brown sugar
150g of honey
300g of porridge oats
50g of dried cranberries
100g of good quality dark chocolate, roughly chopped
How to make it
- Begin by greasing your flapjack tray and preheating the oven to 180°C, Gas Mark 4
- Next, add your butter, sugar and honey to a saucepan and cook on a low heat until the ingredients have melted and come together
- Now add your oats and cranberries and mix well
- Finally, add the chocolate pieces and give the mixture a final stir
- Pour the flapjack mixture into the tin and roughly pat down
- Bake for around 20 minutes until golden brown
- Leave to cool then cut into slices